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Fried Chicken Sandwich Recipe

Name: Foxcroft Food & Wine - Raleighs Fried Chicken Sandwich Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 pieces bone-in, skinless chicken thighs (or boneless thighs); 2 cups buttermilk; 1 tbs kosher salt (for brine); 1 tsp granulated sugar; 1 tsp hot sauce (optional, for flavor in brine); 2 cups all-purpose flour; 0.25 cups cornstarch; 2 tsp kosher salt; 1 tsp ground black pepper; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp smoked paprika; 0.5 tsp cayenne pepper (optional); 2 pieces large eggs; 0.5 cups whole milk; 0.5 tsp hot sauce (optional, in wash); 1 cups neutral oil with high smoke point (vegetable, canola, peanut); 4 pieces potato buns; 0.75 cups Duke's-style mayonnaise (or full-fat mayo); 1 cup house pickles (thinly sliced); 2 cups arugula (washed, dried); 2 tbs unsalted butter (for toasting buns); 1 pieces Lemon wedges; 0 to taste Extra salt; 0 to taste Extra black pepper

Inspired by Foxcroft Food & Wine - Raleigh

Time1h 30m

Serves4

house pickles, arugula, dukes mayo, potato bun

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Ingredients

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Brined Chicken

4 pieces bone-in, skinless chicken thighs (or boneless thighs)

2 cups Buttermilk

1 tbs kosher salt (for brine)

1 tsp granulated sugar

1 tsp hot sauce (optional, for flavor in brine)

Flour Coating / Breading

2 cups 00 bread flour

1/4 cups Cornstarch

2 tsp kosher salt

1 tsp ground black pepper

1 tsp Watkins garlic powder

1 tsp Onion powder

1 tsp Smoked paprika

1/2 tsp cayenne pepper (optional)

Dredge & Egg Wash

2 pieces Large eggs

1/2 cups whole milk

1/2 tsp hot sauce (optional, in wash)

Frying

1 cups neutral oil with high smoke point (vegetable, canola, peanut)

Sandwich Build

4 pieces potato buns

3/4 cups Duke's-style mayonnaise (or full-fat mayo)

1 cup house pickles (thinly sliced)

2 cups arugula (washed, dried)

2 tbs unsalted butter (for toasting buns)

Finishing (optional)

1 pieces Lemon wedges

0 to taste Extra salt

0 to taste Extra black pepper

Method

Brined Chicken

Prepare brine

In a medium bowl or container, whisk together 2 cups buttermilk, 1 tablespoon kosher salt, 1 teaspoon sugar and 1 teaspoon hot sauce (if using). Submerge the chicken thighs in the brine so they are fully coated. Cover and refrigerate for at least 2 hours and up to 12 hours (overnight for best flavor).

Flour Coating / Breading

Make seasoned flour

In a large shallow dish or baking tray combine 2 cups all-purpose flour, 1/4 cup cornstarch, 2 teaspoons kosher salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, and 1/2 teaspoon cayenne (if using). Whisk to combine and set aside.

Prepare egg wash

In a separate bowl, whisk together 2 large eggs, 1/2 cup whole milk and 1/2 teaspoon hot sauce (optional) until smooth.

Dredge & Rest

Remove chicken from brine, letting excess drip off. Dredge each piece first in the seasoned flour, shaking off excess, then dip into the egg wash, then return to the seasoned flour for a second coating. Press the flour onto the chicken so it adheres well. Place coated pieces on a wire rack and let rest for 10-15 minutes to set the crust.

Frying

Heat oil

Pour about 1 to 1 1/2 cups oil into a heavy skillet (cast iron recommended) to a depth of ~1/2 inch. Heat over medium-high until oil reaches 350°F (175°C) or a small piece of bread sizzles and browns in about 45-60 seconds.

Fry chicken

Carefully place the coated chicken pieces into the hot oil without crowding (work in batches if needed). Fry for 5-7 minutes per side, adjusting time for thickness, until golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Maintain oil temperature around 325–350°F by adjusting heat. Transfer cooked chicken to a wire rack set over a sheet pan to drain and keep warm. Lightly season with a pinch of salt immediately after frying.

Sandwich Build

Toast buns

Split the 4 potato buns and spread 1/2 tablespoon softened butter on each cut side. Toast buttered sides in a skillet over medium heat until golden and slightly crisp, about 1-2 minutes.

Spread about 3 tablespoons Duke's-style mayonnaise (or 3/4 cup divided across 4 sandwiches — roughly 3 tbsp each) on the bottom bun of each sandwich. Place a generous handful of arugula onto the mayo, then set a fried chicken thigh on top.

Top each chicken piece with roughly 1/4 cup house pickles (adjust to taste). Finish with a small drizzle of extra mayo on the top bun if desired, then close the sandwich. If using lemon, squeeze a little over the arugula/chicken for brightness.

Finishing & Serving

Serve sandwiches immediately while chicken is hot and crusty. Offer extra pickles, salt and pepper on the side. Leftover fried chicken can be kept refrigerated for up to 2 days; reheat in a 375°F oven on a wire rack to restore crispness.